This Lemon Ricotta Pasta is incredibly simple to make and downright delicious! The sauce features creamy ricotta cheese with a touch of heavy cream, creating a luscious base. We then sprinkle in fresh arugula and lemon zest to add a bright, zesty touch, and just a bit of crushed red pepper to give it a little kick before tossing it with a pretty spinach leaf pasta for the perfect presentation.

lemon ricotta pasta made with spinach and olive leaf pasta in a pot being stirred with a wooden spoon

As you guys know, we love finding unique and fun ingredients to use in our recipes. We recently discovered  TerraMar Imports , and loved so many products. This recipe uses spinach leaf pasta (though you can find other varieties), bright Lemon Infused Extra Virgin Olive Oil,  and Parmigiano Reggiano. If you sign up for TerraMar Imports‘ mailing list you will get 10% off your first purchase.

A bowl of lemon ricotta pasta made with spinach and olive leaf pasta topped with grated Parmesan

Lemon Ricotta Pasta

5 from 1 vote
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Easy spinach pasta with a lemon ricotta sauce and arugala.

Ingredients  

  • 1 pound Spinach and Olive Leaf Pasta
  • 2 Tablespoons Lemon Infused Extra Virgin Olive oil
  • 4 minced garlic cloves
  • chili flakes
  • 1/2 cup heavy cream
  • 3/4 cup whole-milk ricotta
  • salt and pepper to taste
  • 1 cup freshly grated parmesan cheese
  • 1 Tablespoon lemon zest
  • 2 cups reserved pasta water
  • 2 cups arugula

Instructions 

  • Cook pasta in salted water according to package instructions. Make sure to cook al-dente, and reserve 2 cups pasta water.
    1 pound Spinach and Olive Leaf Pasta
  • In a sauce pan over medium-high heat add olive oil, garlic, and chili flakes. Cook just until garlic is fragrant.
    2 Tablespoons Lemon Infused Extra Virgin Olive oil, 4 minced garlic cloves, chili flakes
  • Turn heat down to medium-low. Add heavy cream and ricotta. Stir until the ricotta has melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 3/4 cup whole-milk ricotta
  • Add cooked pasta, salt, pepper, grated parmesan cheese, and lemon zest. Stir until everything is combined.
    1 cup freshly grated parmesan cheese, salt and pepper to taste, 1 Tablespoon lemon zest
  • Gradually add pasta water until the pasta gets nice and creamy and to your desired consistency.
    2 cups reserved pasta water
  • Stir in arugala.
    2 cups arugula
  • Garnish with extra parmesan cheese, crushed red pepper and lemon zest.

Video

Equipment

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Nutrition

Serving: 1serving | Calories: 808kcal | Carbohydrates: 98g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 468mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 12mg | Calcium: 508mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

Recipe additions: If you’d like to add a protein, cooked chicken, or shrimp will make a great addition.

Don’t forget to reserve some pasta water! If you forget, don’t panic. Add a splash of vegetable broth, or milk to help loosen it up.

Note: We do not give an exact measurement for the salt and pepper. We always say to add a little and add more if you need to.

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 1 vote (1 rating without comment)

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